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Winter salad with raw beet, baby potatoes and pistachio pesto
Salad of baby potatoes, ras el hanout, beef chipolata, pistachios, mint, goat cheese, green beans, kale and beet.
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Ingredients
Directions
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Cut the potatoes into quarters. Heat the oil in a frying pan and fry the potatoes for 15 minutes until golden brown and done.
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After 10 minutes add the ras el hanout and pepper and salt if necessary. Change regularly.
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In the meantime, heat the rest of the oil in another frying pan and fry the beef chipolata in 8-10 minutes until golden brown and done. Remove the leaves from the sprigs of mint.
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Put the pistachio nuts in the high cup of the hand blender. Purée with the mint leaves, goat's cheese and water until pesto. Season with pepper and salt.
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In the meantime, cook the beans for 6 minutes and drain.
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Peel and grate the beets on a fine grater.
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Divide the potatoes over a bowl and pour the baby kale through it.
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Cut the sausages into pieces. Mix the sausage, green beans and beet grater through the potatoes.
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Crumble the rest of the goat's cheese over it and drizzle with the pistachio pesto.
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Nutrition
645Calories
Sodium25% DV600mg
Fat60% DV39g
Protein56% DV28g
Carbs13% DV39g
Fiber48% DV12g
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